The Art of Pizza Making - Soft bubbly pizza crust at home

In this lecture I quickly go through the history of pizza, the origin of margherita and marinara pizzas

In this lecture I go through the pizza recipe. Different recipes provided, depending on the available time (24hrs or 12 hours) and the room temperature. Quantities are shown in both grams and ounces

In this lecture I go through the magic of yeast, the most fundamental elements of the recipe

In this lecture I go through different flour categories, each of them to be used in different context (e. g. short vs long fermentation)

In this lecture I go though the dough making, step by step, real time, until the first 20 minutes rest.

In this lecture I go though the dough making, step by step, real time, until the 10 minutes rest.

In this lecture I go though the dough making, step by step, real time, until the final 5 minutes rest.

In this lecture I go through the ball making and I explain how to correctly separate the dough and how to make the pizza balls

In this quick lecture I show how the pizza balls look like after 24 hours. They have to look flat since the low quantity of yeast used

In this lecture I introduce the toppings and how to balance them

In this lecture I show how to make a tomato passata with few simple tools

In this lecture I show how to manage and chop mozzarella properly

In this lecture I show how to manage a basil plant

In this lecture I show the importance of grated cheese: Parmesan or alternatively Grana Padano

In this lecture I quickly talk about olive oil

In this lecture I go through the famous Combo Technique, the method I created to cook a pizza by using a frying pan and a regular home oven.

In this lecture I show how to make a margherita pizza and cooking it by keeping the oven door closed

In this lecture I show how to make a margherita pizza and cooking it by keeping the oven door opened and highlighting the differences with the previous way

In this lecture I show how to make a marinara pizza and cooking it by keeping the oven door closed

In this lecture I thank you and whoever helped me to realise this class